Step by step recipe

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Stage 1 - 5 min.

Pour 750 ml liquid cream, 30 ml Brandy (Cognac or Armagnac) and 30 ml Port into a pan on low heat. Add 4.5 g salt, 1.5 g pepper, 3 pinches "Quatre-épices" spice blend and 375 g raw foie gras cut into pieces.

Heat gently until the foie gras has completely melted.

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Stage 2 - 5 min.

Blend the mixture thoroughly and check seasoning.

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Stage 3 - 5 min.

Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.

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Stage 4 - 5 min.

Add 6 egg yolks and beat thoroughly to mix well.

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Stage 5 - 3 min.

Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).

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Stage 6 - 30 min.

Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).

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Stage 7 - 2 hours

As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.

The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.

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Stage 8 - 15 min.

Peel and rinse the potatoes, then cut into thick slices.

Boil in salted water until soft.

You will need 390 g potatoes after cooking.

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Stage 9 - 5 min.

Pour 210 ml liquid cream into a pan on low heat with 210 ml milk, 60 g butter and the cooked potatoes.

Bring to the boil, then blend thoroughly.

Check seasoning.

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Stage 10 - 10 min.

Pass the potato cream mixture through a sieve or fine strainer, then pour into a cream whipper.

Pierce 2 gas cartridges and shake well.

Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.

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Stage 11 - 5 min.

Make the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sides until crisp.

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Stage 12 - 5 min.

Assemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2 pieces of ham into the top.

Serve immediately.

Remarks

Nutritional information

How much will it cost?

• For 12 people : 23.26 €
• Per person : 1.94 €

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